📅Day 3
Discard half of the mixture, then add:
50g of flour
50 g of water
➡️The first bubbles appear.
📅Day 4
Same process. Slightly tangy smell, mousse-like texture.
📅Day 5
✅The sourdough starter doubles in volume in 4 to 6 hours → it is ready
🍞2. Bread Ingredients
500g of T65 or T80 flour
350g of water (70% hydration)
100g of active sourdough starter
10 g of salt
🥣3. Step-by-step preparation
1️⃣Autolysis (key to success)
Mix flour and water.
